chicken liver parfait

Chicken liver parfait. Its like marmite – you either love it or hate it. However, if you’re a hater, you may want to reconsider after viewing some of my tips on making the perfect chicken liver parfait.

Tip Number one: I ONLY use FRESH free range chicken livers.Tip number two: When sauteing the livers, its incredibly important not to over cook them. They must still be pink in the centre.Tip number three: Be sure to season well during the making of the parfait with whatever alcohol, herbs and salt you are using. Its too late to season once the parfait has set.

Melt 150g of butter in a saucepan until the milky layer rises to the surface. Discard the milky-coloured butter, using a ladle and set aside the remaining clarified butter.
In a large frying pan, add 3 tablespoons of butter and when hot and sizzling add 1/3 of the chicken livers.
Cook quickly until caramelised but still slightly pink in the centre. Remove and set aside while continuing this process until all the livers are cooked.
In the same frying pan, add olive oil and sauté the onion, garlic and a sprig of thyme until softened and lightly golden.
Add brandy and allow to cook out.
Discard the sprig of thyme and add the onion mixture as well as the cooked chicken livers to a blender and blend until well combined.
Allow mixture to rest in blender for 5 minutes before blitzing again until smooth and velvety.
Season with salt and black pepper.
Fill 3-4 ramekins ¾ full with the parfait and top with 3-4 thyme sprigs per ramekin.
Pour over the clarified butter and allow to set in the fridge for at least 1 hour.
The parfait can keep for up to 3 weeks, provided the butter seal is not broken.
Serve with homemade melba toasts.